Friday, February 5, 2016

Crockpot Beef

I modified this recipe from the short rib recipe I posted a long time ago.  It is a new family favorite.

2-3 lbs beef (chuck, bottom round, or brisket all work)
4 onions roughly chopped
1 bag baby carrots
3 stalks celery, chopped
3-4 cloves garlic, chopped or garlic paste
salt and pepper to taste
1 cup dry red wine (merlot or cabernet)
2 cups beef broth or stock
3-4 tablespoons flour

I sometimes do this when the beef is still frozen - doesn't seem to matter.

Salt and pepper the beef.  Put all vegetables (including garlic) in bottom of slow cooker/crock pot. Place beef on top of the veggies. Pour wine and broth over top of beef. I usually cook it on high for an hour or two and then switch to low and cook for approximately 6-8 hours. Remove the beef from the pot, then I remove all the veggies and strain the broth. Put the broth into a small pot and whisk in the flour until the sauce thickens. I pour the sauce over the beef and put it back into the slow cooker on warm until everyone is ready to eat. The meat is usually falling apart. I tend to discard all the veggies and serve with other side dishes like mashed potatoes and green beans or whatever your family likes best.